In its finest form, meringue is a whipped blend of egg whites and sugar. Mastering this technique opens the door to a variety of sumptuous desserts.
French, Swiss, and Italian meringue are the three primary styles, each with unique preparation methods, stability levels, and culinary applications.
Italian meringue is admired for its stability, making it a favorite among professionals. In contrast, Swiss meringue is lauded for its glossy appearance.
While French meringue is quick and light, it must be cooked before consumption to ensure safety, unlike its Swiss and Italian counterparts.
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